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1 tsp tomato purée

Method

Heat oven to 190C/170C fan/gas 5. Line the long sides and base of a 2lb loaf tin with double thickness baking parchment. Mix 2 tbsp each of the breadcrumbs and Parmesan in a small bowl and set aside. Tip all the remaining ingredients into a large bowl with a good shake of salt and pepper and mix well – hands are the best for this job.

Press the mixture into the loaf tin and sprinkle with the reserved crumb mix. Bake for 40-45 mins until the top is golden and crunchy. If the top does not colour in the oven, pop the tin under the grill and brown the top for 5 mins. Cool in the tin for 5 mins, then lift out using the parchment and put on a board. Slice and serve with potatoes and green beans.

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Comments, questions and tips

Comments (86)

catbail21st Oct, 2016

Loved this. I don't keep parchment paper (not being a baker!), so just oiled the tin and lined the bottom and two short sides with an overhanging bit of double foil (also oiled) which made it very easy to lift out. Like others, softened the onions and also added finely chopped celery and carrot because they needed using up. Didn't add bacon or herbs, so it wasn't 'Italian', though I did use the parmesan. Such an easy mid-week meal, but looks as though you've made lots of effort!

Extremely tasty, will be making again!Fried up chopped, smoked streaky bacon instead of pancetta.Added 1tsp of dried mixed herbs-defineately needed.Had to increase cooking time to 90mins and cooked on 180fan.Next time i will soften onions first as a little too crunchy.1 egg plenty, no trouble with binding!

Can anyone tell me why it can't be frozen once cooked? The mince if have is already frozen so I need to cook it before freezing again, but why does it say can be frozen uncooked? I have made this many times and it's so easy and delicious. Never goes as far as it should as everyone wants more.

This meatloaf was very tasty. I adapted it to include ingredients I had at home by using granary bread crumbs, and smoked back bacon instead of pancetta. I also cooked it in a bain marie for about 1 hour 30 mins which kept it lovely and moist. I have always thought making a meatloaf would be very fiddly How wrong I was! This meat loaf was one of the easiest but tastiest meals I have ever made. All my family loved it!!

My 14 year old son has been nagging me for ages to make meatloaf since tasting at a friends, this was my first attempt and I neednt have worried, turned out perfectly, needed 1 hour to cook, will become a favourite with three hungry blokes to feed!

Really easy to make and very tasty, wife loved it.Threw in some parsley and basil and it works fine.Did not have tomato paste so used ketchup.Cooked for 1 hour, let it rest or awhile and it sliced nicely.

Very tasty. Used a combination of streaky bacon & pepperoni type sausage slices & added an extra egg as the ones I have are quite small. Also used crushed crackers instead of breadcrumbs. (Have used crushed crackers on numerous occasions where breadcrumbs are needed for recipes like burgers, meatballs etc).

I'm pleased with how easy and customisable this is, and how versatile. I used a bit too much seasoning and other ingredients for the amount of beef mince I had (comes in 440g packs) so mine was a bit overpowering and next time I will modify accordingly.

Still very pleased with the results though, and thinking about having the leftovers broken up in pasta sauce with spaghetti.

Seeeeriously delish & once the bread & parmesan are grated, v v easy! My 4 & 7 year olds lapped it up, as did my husband. Didn't need gravy as was very moist. I fancy inventing a pork version too! Definitely one for the regular list.

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